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Heart Shaped Red Velvet Cake
Dominique

Heart Shaped Red Velvet Cake

This Heart Shaped Red Velvet Cake boasts a tender crumb and mild cocoa flavor, balanced by rich cream cheese frosting. It's an irresistible delight, promising pure joy with every bite, its vibrant color perfect for any special occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour, sifted
  • 1 ½ cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp unsweetened cocoa powder (high quality)
  • 1 cup buttermilk, at room temperature
  • ½ cup vegetable oil (or other neutral oil)
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract (pure, not imitation)
  • 1 tbsp red food coloring (gel or liquid, gel preferred)
  • 1 tsp white vinegar
  • 16 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4-5 cups confectioners' sugar (powdered sugar), sifted
  • 1 tsp vanilla extract (pure)
  • 1-2 tbsp heavy cream (optional)

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch heart-shaped cake pans and line the bottoms with parchment paper.
  2. In a large mixing bowl, sift together all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder.
  3. In another bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and red food coloring.
  4. Combine the wet and dry ingredients using an electric mixer on low speed, mixing until just combined.
  5. In a small bowl, combine white vinegar with a little of the baking soda mixture and fold it into the batter.
  6. Divide the batter between the prepared pans and bake for 25-30 minutes until a skewer inserted comes out clean.
  7. Cool the cakes for 10-15 minutes before inverting them onto a wire rack to cool completely.
  8. For the frosting, beat the softened cream cheese and butter until smooth, then gradually add the confectioners' sugar and vanilla extract.
  9. Once the cakes are completely cool, frost the cake layers as desired.

Notes

Ensure all ingredients are at room temperature for best results.
Do not overmix the batter to maintain a tender crumb.
Use gel food coloring for vibrant color.